Pumpkin spice is a flavor profile that’s here to stay. Stay on trend with this simple and easy-to-make recipe from Delish.

What you need:

12 large eggs

1/2 c. mayonnaise

Juice of 1/2 lemon

1 1/2 tsp. Dijon mustard

Kosher salt

Freshly ground black pepper

2 tbsp. paprika

4 chives, cut into small pieces

What to do:

Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2″ of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.

Crack shells and carefully peel under cool running water.

Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon mustard and season with salt and pepper.

Spoon mixture evenly among egg whites and smooth top.

Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.

Sweet onions and salty prosciutto make this combo an unexpected take on the classic recipe. Dial up your egg game with another awesome recipe from Delish.

What you need:

12 large eggs

2 tsp. white vinegar

1 slice prosciutto

1/4 c. olive oil

1 large Vidalia onion

1 tbsp. sugar

1 c. mayonnaise

1/2 c. chopped Kalamata olives

What to do:

In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.

Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.

In a skillet over medium heat, cook prosciutto until crisp, about 1 1/2 minutes. Slice; set aside.

In the same skillet, add olive oil and Vidalia onion; cook until softened, about 15 minutes.

Deviled eggs are naturally light, creamy, and flavorful. This recipe from Community Table adds a savory and smoky element to the dish. The chives and cream cheese stick close to the original flavor profile, but the smoky salmon takes the dish to the next level.

What you need:

12 hard-boiled eggs, halved

1/4 c. cream cheese, room temperature

2 tbsp. mayonnaise

2 tbsp. red onion, minced

2 tbsp. capers

2 tbsp. fresh dill, finely chopped

Salt and pepper, to taste

16 oz. smoked salmon, thinly sliced and cut into small strips

What to do:

Carefully remove the yolks from the eggs and put them in a medium mixing bowl. Use a fork to smash the yolks into a powder. Add the cream cheese and mayonnaise and mix together until smooth.

Add the red onion, capers, dill, and salt and pepper and stir together to combine. Use a spoon to fill the hollowed eggs with the yolk mixture, then roll up a piece of smoked salmon and place it decoratively in the yolk.

Guacamole Devilled Eggs

https://iwashyoudry.com/guacamole-deviled-eggs/

It’s easy being green with these super-tasty eggs from I Wash You Dry. The guacamole filling will turn heads and tantalize taste buds. Add some cayenne pepper to the mix to really heat things up.

What you need:

6 hard-boiled eggs, peeled and cut lengthwise

1 ripe avocado, pitted and peeled

1 tbsp. fresh lime juice

1/4 tsp. salt

1/4 tsp. onion powder

1 tsp. Gourmet Garden Garlic (or 1 tsp. minced garlic)

2 tsp. Gourmet Garden Cilantro (or 2 tsp. finely chopped cilantro)

Smoked paprika

What to do:

Remove egg yolks from the halved eggs and place in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic, and cilantro.

Use a fork to mash the guacamole mixture until smooth.

Spoon (or use a frosting bag to pipe) the mixture into the halved eggs. Sprinkle with a dash of smoked paprika.

Keep stored in an airtight container for up to 2 days.

Jalapeno Popper Devilled Eggs

http://iamafoodblog.com/jalapeno-popper-deviled-eggs/

Play up the devilish part of deviled eggs with this mildly spicy recipe from I Am a Food Blog.

What you need:

1 slice pancetta

1/4 c. shredded cheddar

4 hard-boiled eggs

1 tbsp. mayo, or to taste

1 tbsp. cream cheese, or to taste

1/2 jalapeño, diced

1 tbsp. sliced green onions

Salt and pepper to taste

What to do:

Crisp up the pancetta in a non-stick pan over medium heat until edges curl and pancetta is crispy. Set aside.

Wipe out the pan and heat over medium heat. Sprinkle shredded cheddar in tiny disks and cook until crispy and golden brown. Remove from heat and cool in the pan.

Cut the hard-boiled eggs in half and remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo, cream cheese, jalapeño, green onions, and salt and pepper to taste.

Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and pancetta.

Deviled eggs are damn delicious all the time, but there’s nothing wrong with a new take on a timeless recipe. Try one of these for your next gathering, and you’ll probably have nothing leftover but the plate.

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